Description
A delicious and nutrient-packed Sweet Potato Black Bean Rice Bowl featuring roasted sweet potatoes, seasoned black beans, and fluffy rice. Perfect for a healthy, vegetarian meal prep or weeknight dinner.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups cooked brown or white rice
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 avocado, sliced (optional)
- 1/4 cup crumbled feta or cotija cheese (optional)
- Salsa or hot sauce, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
- While sweet potatoes are roasting, heat black beans in a small saucepan over medium heat. Stir in garlic powder and onion powder. Simmer for 5-7 minutes.
- In a mixing bowl, combine cooked rice, cilantro, and lime juice. Mix well.
- To assemble the bowls, divide rice among serving bowls. Top with roasted sweet potatoes, seasoned black beans, avocado slices, and cheese if using.
- Serve with salsa or hot sauce on the side.
Notes
- Use quinoa or cauliflower rice for a grain-free or lower-carb option.
- Great for meal prep—store components separately and assemble before serving.
- Add shredded lettuce, corn, or chopped tomatoes for extra texture and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 10mg